Happy New Year! Happy Friday! We have been blessed with a light snow day. Just enough snow to make me giddy and for our street to look beautiful, but not enough to keep us inside all weekend.

This glorious weather inspired me to stitch up something special while my blueberry coffee cake was baking in the oven. What is better than cake for breakfast?! Grab this one of a kind embroidery hoop here!

Now on to the good stuff – fresh blueberries baked into an airy cake, topped with almonds and cinnamon. This recipe is forgiving and also flexible! You can swap out your berry of choice, or add other toppings to really make this kitchen staple unique to your tastes.

Blueberry Coffee Cake

Serves 8-10 people

Ingredients:

½ cup whole milk

1 large egg

½ cup greek yogurt

3T vegetable oil

¾ cup sugar

2 cups AP flour

4t baking powder

1 ½ cups fresh blueberries, rinsed and dried

For topping:

4T sliced almonds

½t cinnamon

raw sugar (turbinado sugar)

Optional Toppings:

chopped nuts (walnuts, pecans, hazelnuts)

shaved coconut

lemon zest

chocolate chips

Instructions:

Preheat your oven to 400 degrees.

In a large mixing bowl, whisk together the egg, milk, oil & yogurt. Mix together the flour, baking powder, and sugar, in a separate bowl and add it to the liquid mixture. Be careful not to over mix.

The dough will be pretty thick. Gently fold in the cleaned blueberries, reserving a handful to the side. Pour the batter into a prepared 9 inch cake pan or springform pan, and spread with a spatula until even. Take the remaining blueberries and spread them out on top of the batter. Combine the topping ingredients of your choice into a bowl and then sprinkle this on top of your cake. Bake in the oven for 25-30 minutes. Let the cake cool for 30 minutes before removing it from the pan. Slice & enjoy with a cup of coffee or my favorite hot cocoa!

1. Combine all of the ingredients in one large pot on the stove. You will want to bring this to a boil, uncovered.
2. Once the pasta is boiling, put the lid on and reduce the heat to a simmer. You will want to go in an stir the pasta quickly 2-3 times when the pasta is cooking to ensure an even distribution of flavor + ingredients, but also to ensure that your pasta is not sticking to the pot.
3. After most of the liquid has evaporated, you can taste the pasta for “done-ness” and leave it saucier. It isnt that important that the liquid is completely absorbed – you don’t want dry pasta anyway – just make sure your pasta is cooked properly.
4. Top with the optional garnishes.

Notes:

You can really make this dinner really filling by added simple grilled chicken breast or cooked salmon to the top of the pasta. This will add protein + stretch the pasta servings. It is so simple to cook up grilled chicken while the pasta is cooking.

This is a super easy & efficient summer dinner! No one wants to be sweating in the kitchen in the summer!

Please pin, email, tweet & tag your photos of my recipe with #kimartforthehome – I would love to see what you make & feature it on my Instagram!

Welcome! My name is Kimber and I am a wife, foodie, and hand embroidery designer. I am passionate about creating delicious meals with fresh ingredients, supporting local eateries, and spreading my passion for both with everyone. I hope you will gather with me here and enjoy the recipes, experiences, and stories I share with you. You may even learn something along the way!